When crêpe is lightly browned at edges, use a thin spatula to loosen and turn over. Cook turned crêpe about 20 seconds or until lightly browned; slide onto plate to cool.

Continue making crêpes with remaining batter. To prevent sticking, place a piece of wax paper between each crêpe.

Purée yogurt, vanilla, and remaining honey in a blender or food processor until smooth. Add diced banana. Spread each crêpe with about 2-1/2 tablespoons of the yogurt mixture. Roll crêpes into cylinders.

Place 2 crêpes on each serving plate and garnish with mint sprigs or sprinkle with powdered sugar, if desired.

Makes 6 servings

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